Greens are a tonic in springtime

Wednesday

Apr 17, 2013 at 12:01 AM

Spring greens are popping up at grocery stores and farmers markets.

Susan M. Selasky

Spring greens are popping up at grocery stores and farmers markets.

Spring greens' superior quality and sometimes lower prices have folks snapping up those green pea shoots, soft green baby lettuces and peppery arugula, and those broad green leaves of chard with stems that pop with color. Don't forget asparagus, which might not be locally grown but adds a bright accent to any dish.

Although it's very early in the growing season, hoop house and greenhouse growers make it possible to enjoy local spring greens now.

Karlene Goetz, 59, owner of Goetz Farms in Riga, Mich., says they have greenhouse-grown chard, arugula and a spicy mix of greens (mustard, mizuna and lettuce). "With chard they have more vitamins, and you can use the stems," she says.

Says Kellie Carbone of Ann Arbor, "My cravings change in the spring," adding that she tends to eat lighter, greener foods. Her favorite? Sunflower shoots, which she describes as having a lemony taste.

"These (sunflower shoots) are like a shot of adrenaline," she says. "I eat them in salads and as a snack."

Kate Woods, of Ann Arbor, agrees and says, "Everything is better with greens." Woods uses the sunflower and pea shoots in salads and stir-fries and as a garnish for soup.

A market darling, pea shoots are rich in vitamins A and C and can be eaten raw, cooked in stir-fries and sautied. They dress up any dish as a garnish.

The appeal of spring produce goes beyond the taste. As farmers markets gear up for the summer season, sales of spring greens are a healthy pick-me-up for those who eat them and those who sell them.